Best Spinach And Pine Nut Stuffing Recipes

STUFFED LEG OF LAMB

Steps:

• Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
• Preheat an oven to 400 degrees F (200 degrees C).
• Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
• Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
• In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
• Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS

Steps:

• Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
• Serve immediately, topped with ricotta, pine nuts, and Parmesan.

SPINACH AND PINE NUT STUFFING

Steps:

• Preheat ovent to 400°F.
• Put pine nuts in baking dish and toast in oven, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a large bowl.
• In medium saucepan, bring water to a boil and add a pinch of salt.
• Add rice, stir once and boil, uncovered, until tender, about 14 minutes; check by tasting.
• Drain, rinse with cold water and leave to drain in strainer 5 minutes.
• In large saucepan, boil enough lightly salted water to cover spinach generously.
• Add spinach and cook, uncovered, over high heat, pushing leaves down into water often, until very tender, about 3 minutes.
• Rinse with cold water in colander and squeeze by hand until spinach leaves feel dry.
• Chop finely with a knife.
• In skillet, heat oil over medium heat.
• Add onion and pinch of salt and pepper.
• Cook, stirring often, until onion is softened and begins to brown, about 7 minutes.
• Reduce heat to low, add garlic and cook a few seconds. Transfer to a bowl and let cool.
• Into bowl, place rice, spinach, onion mixture, egg, nutmeg and pine nuts. Mix well.
• Taste; add more salt, pepper and nutmeg, if needed.